Shepherdstown register. [volume] (Shepherdstown, Va. [W. Va.]) 1849-1955, 1887-11-18
FARM AND HOUSEHOLD.

ter ana neat IN the Suuiihei' INV Va
cavation is made in the shape OF an egg
with the upper third cut off. Ii should
be eight to ten feet deep. aud seven to
ten feet in diameter. The deeper the
cistern, the better and cheaper il is. III
the soil is close and compact, the ce'
ment may be laid directly upon it, aud
no rick-lining is required. To do tins,
a large Hat stone is bedded in cement al
the bottom, for the workman 20 stand
upon, and for rest for the pump. The
cement is made OF water-lime. one part,
and clean, sharp sand, three parts, mixed
dry, first, and wetted up In small guam
titles as required, and can be used before
il sets hard. The cement Is laid about
an inch thick When the bottom is GOV.
cred, Il layer is put in around the wall
about foot high, and, as it sets very
quickly. as soon as one strip is laid an
other may be put or above il, until the
whole is completed. In digging, Il
shoulder of a foot in width is made on
the TOP of the firm subSoil eighteen
inches, 10 rest the beams upon. Ihls Is
also covered with cement. and the
beams are laid on and the spaces be-
tween them on the shoulder are filled III
with stone, or brick. and cement, to the
upper level, upon which the floor rests.
4 strong floor of fOur-inch plank, doub-
led, with the joints broken, is laid upon
the beams and covered with coat of the
cement, to exclude surface water; aud
this floor IS then covered with earth and
sodded over. or platform is built over
il to stand upon. \ manhole should be
made M the cover, large enough for Il
person to 90 down when it Is necessary
TO clean out the cistern, and this l.
brought up little above the platform,
and fitted with a tight cover. kept locked
10 avoid danger of children falling in.
American AgricultWiSt.
POULTRY SUGGESTIONS FOR AUTUMN,
1t is n great mistake 10 crowd too
many fowls together in one apartment.
4 house six by eight feet, with yard
thirty feet square additional, will not
accommodate over one dozen fowls.
Board floors are always dry, aud can be
kep, Eiuch cleaner and swee:er. An
application of Slaked lime on the boards
81 nd
more board floors were used, less disin-
fcctants and remedies would be needed.
What breeds of fowls are the best
winter LAYERS? All the hens that moult
early, aud all the early pullets well fed
i'm the fall. Instead of trying to learn
the variety or breed that makes the best
winter layers, learn to feed and manage
properly, and you will succeed with
what you have.
A good morning meal in winter for
poultry is chopped corn and oats, or
wheat, mixed with boiling water.
Don't make it sloppy, bu: dry and
crumbly. Feed it warm. A pinch OF
salt and pepper may be added. Feed
about sunrise; they will relish ii better
than earlier. Feed at noon a sprlnkling
of parched corn, oats, or wheat, and at
night all they will eat Of entire grain of
anv of the above. Never give NOR at
any time than they will eat up c.tan.
OYSTER shells are good for shell mate
rial.
CHICKEN CRoQUETTEs.- a
chicken until it becomes very tender
year-old chicken requires one and
a-half hours slow boiling. Place it
then in a bowl and let it gradually cool
off. but allow the sauce to continue boil
ing thirty minutes. Strain and skim
off the grease which rises to the surface.
Put in saucepan two tablespoonfuls of
butter, and when melted add three table
spoonfuls Of flour; thoroughly mix and
stir in the same. Let it boil thirty min
utes. Dissect the chicken. removing
the skin and all bones, aud cut the meat
into very small dice pieces and stir them
into the sauce, seasoning with salt and
pepper. Beat up the yelks of the three
eggs and stir swiftly into the mixture,
then remove it from the fire, put it into
pan slightly buttered, let it cool, and
then place ii in an ice-boX. When thus
prepared it should be made the night
before is TO be served. The next MORN
ing dip out one tablespoonful for each
croquette and roll in an oblong or pyr-
amid shape, dip in flour, then III beaten
egg and cover with cracker dust Fry
in hot lard, having sufficient lard in
the pan TO cover the crOquette. With
all croquettes, as rule, sauce should
be served: with chicken croQuettes q
cream or tomato sauce.
CHOCOLATE CREAM.-Three-f ourthS OF
pound of best chocolate. TWO quarts of
milk, tour eggs, flavoring. Boil the
milk and sweeten il 10 taste. Scrape
warm water, then add the milk gradually
aud mix the whole until very smooth.
Now boil it again. stirring constantly
until the chocolate is cooked. Beat up
the yelks of the eggs and aid the choco.
late to them, being careful to allow the
chocolate time To cool before adding it.
Put the whole on the fire in a clean
vessel and boil it till it acquires the con-
sistency of a rich custard. Then pour
Il into deep dish. Beat up the whites
of the eggs until very light, sweeten
them with slfted sugar and flavor with
vanilla or almond, or any other flavor
ing TO suit the tase. Cook them lightly
over boiling water and ornament the
Ton ~ "a crao m, ,xith ba